This recipe compared to regular (or purchased, canned) stock:
One heaping tablespoon = 1 cup of regular stock

i n g r e d i e n t s
5 pounds chicken bones and trimmings (ask for this from your butcher)
1/2 pound carrots
1/2 stalk celery
2 onions
2 heads garlic (slice whole heads in half, don't peel)

Bouquet Garni (optional but adds a nice flavor)
Wrap in cheesecloth and secure with kitchen string:
1/2 bunch of flat Italian parsley
1 pinch of thyme
10 peppercorns

d i r e c t i o n s
Put all of the ingredients (no need to chop anything) in a large stock pot, vegetables on the bottom, bones on top, and cover with cold water.  Put the pot on low heat, cover with a lid, and simmer (don't now allow to boil which will produce a cloudy stock) for 8 hours. This will result in about 3 gallons of stock.  Strain the stock and refrigerate the liquid unit the grease hardens on top.  Remove the grease cap and put the stock (it should be a soft gelatin) back on the stove in a clean pot.  Bring it to a boil using high heat (it is ok if the stock boils because the fat has been removed). When the stock boils, remove the lid, reduce the heat by half, and allow the liquid to reduce to one quart. (This will produce a lot of moisture in the air so make sure to use your cooking vent or open a window). When the stock is reduced to one quart, remove it from the stove.

Because the chicken stock has been so reduce, it will become very thick and gelatinous when cooled.  Pour it into cup-sized freezer containers and freeze.  Now you will have stock ready whenever you need it.  The frozen stock will keep for months.   Chicken stock can be used in any recipe for chicken, beef, or pork that requires stock.